Soft Pretzel Buns and Knots
Total Time
2 hours
Prep Time
1 hour 30 minutes
Cook Time
12 to 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12-16 servings
- 1 tablespoon barley malt syrup or dark brown sugar
- 2 tablespoons lard or softened or melted and cooled unsalted butter
- 2 tablespoons instant or rapid-rise yeast
- 2 cups lukewarm water
- 6 cups (about 30 ounces) all-purpose or bread flour
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/4 cup baking soda (for standard baking soda bath), 1 cup baking soda (for concentrated baking soda bath) or 1/4 cup food-grade lye (for darkest, most authentic finish and flavor)
- Water
- 1 large egg (for baking soda methods only)
- Coarse sea salt or pretzel salt
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Preparation
Chef’s notes
Soft pretzels are best eaten fresh; they don't store well overnight.
Form pretzels the night before to simply bake the next day.
For a rye pretzel variation, swap up to 1 cup of flour for dark rye.
Use active dry yeast in a 1:
1 exchange by dissolving it in lukewarm water first.
Pretzel salt can be bought from Amazon, King Arthur Flour, or Morton.